Shrimp, Pesto, and Mushroom Pizza

Thursday, March 8, 2012

Yesterday, my husband and I had an extremely filling lunch of Grilled Pierogies and Kielbasa. I just discovered that recipe this week and I cannot wait to feature it on the blog. We fell in love with the recipe...hard. So hard that we had it for dinner one night and the following day we grilled another batch and enjoyed it for lunch. I can honestly say that the recipe is now a go-to recipe in our house. Have I teased you enough? I promise that the recipe is next up on the blog! It's like they say, patience is a virtue, right?

Since our bellies were still full from lunch, we wanted a dinner that wasn't too filling but also full of flavor. Plus, I didn't feel like spending too much time in the kitchen since the hunger pains didn't set in until super late last night. Thankfully, one of my favorite items to keep in the house is pizza dough.

As long as you have a few additional items on hand, throwing together a pizza is super simple...and incredibly tasty. During my grocery shopping trip this past weekend, I made sure to buy a lot of vegetables and cheese.

So, what did I do last night? I ventured into the kitchen, rolled out the pizza dough, chopped some veggies, sprinkled on the cheese, and baked a pizza pie that we split in half and devoured...even down to the crumbs.

Shrimp, Pesto, and Mushroom Pizza

Ingredients:

2 tablespoons olive oil

10 shrimp

1 tablespoon Italian seasoning

2 tablespoons flour

1 pizza dough

2 tablespoons olive oil

Pinch of Kosher salt

3 tablespoons Pesto sauce

10 cherry tomatoes, sliced in half

3 portobello mushrooms, roughly chopped

1/4 of red onion, sliced

1/4 cup shredded mozzarella cheese

1 tablespoon Italian seasoning

Directions:

Preheat the oven to 425 degrees.

Heat 2 tablespoons olive oil in a saute pan. Carefully place uncooked, thawed shrimp in the hot oil. Sprinkle 1 tablespoon of Italian seasoning on the shrimp. Saute the shrimp for 2-3 minutes, or until cooked through.

Sprinkle flour over flat surface such as a cutting board. Roll out pizza dough into a circle. Sprinkle the dough with Kosher salt.

Pour 2 tablespoonfuls of olive oil and 2 tablespoonfuls of Pesto on the dough and brush all over the top of the dough.

Place tomatoes, mushrooms, and onions over the dough. Top with cheese. Place cooked shrimp on top of cheese. Sprinkle 1 tablespoonful of Italian seasoning over the pizza toppings.

Place in the oven and bake for 18-20 or until the dough is slightly browned and the cheese is bubbly.

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